Broiled Partridges

Perdreaux grillés


Take some picked and cleaned young partridges, split them in halves, leaving the legs and feet on, but clip off the toes; press the leg of each half up towards the wing bone, and pass a skewer through the wing bone and breast, and into the leg, so as to make each half bird as near a cutlet shape as possible; then season with black pepper, chopped eschalot and parsley, warm butter, and the birds’ own livers chopped very fine, dip them into browned breadcrumbs and grill or broil them over a very moderate fire for twelve to fifteen minutes, keeping them basted with warm butter. Dish them up en couronne with the centre filled with crisply fried potatoes, and serve with them a good Chasseur sauce.